> 4 (about 12 oz) cod fillets
> 2 tbsp olive oil
> 1 pint cherry tomatoes
> 10 sprigs of fresh thyme
> 1 lemon, cut into wedges
Preheat a large ovenproof nonstick skillet over medium-high heat and an oven to 400°F. Pat fish dry with a paper towel. Add the olive oil and fish to the skillet, and cook for 3 min. or until golden brown.
Flip and add the tomatoes, thyme, and lemon wedges to the pan. Place pan in the oven.
Cook for 5 min., or until fish is completely cooked and flakes easily with a fork. Serve immediately with steamed rice, crusty bread, or any other grain.